George Joined Knepp in September 2022, bringing a wealth of knowledge from his 40 years in the meat industry.
“Butchering is an amazing and complicated trade, everyday my skill set is being refined and developed. Working at Knepp has highlighted the importance of sustainable production, seeing the quality of meat that is being grown and the taste is on another level! The animals live an amazing life and being able to process everything on-site and minimise the food miles is really important. My favourite cut of beef is the forerib, with amazing marbling in the meat and melt in the mouth texture it truly is divine.”